This past Sunday was crum-my. It rained ALL day. So I was in comfort food mode. Along with making another batch of Lemony Red Lentil Soup, I decided to make a rice pudding recipe in my slow cooker, heavily inspired by Phyllis Good’s Stock the Crock recipe for Coconut Rice Pudding.
My version for Slow Cooker Coconut Rice Pudding uses a different flavor profile, so be sure to check out the original in the cookbook as well as the below. (I made another recipe from this awesome cookbook as well. Go check my post on Slow Cooker Chicken Tikka Masala here.)
Rice Pudding is found in different forms around the world. It is eaten as a breakfast, dessert, or sometimes even dinner. Many countries have a version of rice pudding that is traditionally served for Christmas.
My version adds some of my favorite flavors to one yummy dish: coconut, rose water, cranberries, and pistachios.
Ingredients:
- 1 cup white rice
- 2 cups water
- 2 (13.5 oz cans) coconut milk, well shaken
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon rose water
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon salt
- 2/3 cup dried cranberries
- unsweetened coconut flakes, toasted
- pistachios, chopped
- additional coconut milk, if desired
To make, add the rice, water, coconut milk, extracts, rose water, brown sugar, salt and cranberries to your slow cooker.
Stir to combine.
Cover and cook on low for 6 hours.
Stir to fully combine.
Add a few tablespoons coconut flakes to a small pot over low heat. Toast until fragrant and lightly browned.
Spoon out the rice pudding into 6 bowls. Top with the toasted coconut flaked and chopped pistachios. If desired, drizzle with a bit more coconut milk.
Super simple, right?
This is really tasty as well! I love the combination of rose water, coconut milk, and pistachios. The cranberries were an awesome not-too-sweet complement to the other flavors too.
This makes about 6 servings so its great for a crowd, or to portion out and eat throughout the week. I’m definitely having this for breakfast one morning!
Ingredients
- 1 cup white rice
- 2 cups water
- 2 (13.5 oz cans) coconut milk, well shaken
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon rose water
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon salt
- 2/3 cup dried cranberries
- unsweetened coconut flakes, toasted
- pistachios, chopped
- additional coconut milk, if desired
Instructions
- To make, add the rice, water, coconut milk, extracts, rose water, brown sugar, salt and cranberries to your slow cooker. Stir to combine.
- Cover and cook on low for 6 hours. After 6 hours, stir to fully combine.
- Add a few tablespoons coconut flakes to a small pot over low heat. Toast until fragrant and lightly browned.
- Spoon out the rice pudding into 6 bowls. Top with the toasted coconut flaked and chopped pistachios. If desired, drizzle with a bit more coconut milk.
